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The bucket blaster is great but the pump is quite powerful I’ve had the experience of a pet fermenter flying off the bucket blaster so I would not advise leaving it unattended

Now the chubby fermenter isn’t from kegland is Keg King I’ve used these in the past and a cranked head brush is good for cleaning krausen I used Chemclean at 30 degrees left to soak for a couple of hours generally helped loosen the krausen ring off.

Actually I think most CML yeasts are through AEB

Generally I find you need around around 15g of yeast if going above 19l and that’s from Lallemands pitching calculator I normally pitch two packs since I’m normally brewing 25 to 60 litres at home (at work 1000l per batch that’s above 500g of dry yeast)

I tend to brew some historical beers but also Bitter love the stuff far far better than commercial stuff over the last 20 years I’ve done variations of British hops combinations experimented with different yeasts my favourite is a cascade challenger brew 4kg Maris Otter or Golden Promise 350g...

One of the best beers I gave ever brewed was 5kg of Maris Otter and Bramling Cross 35g in the boil then a 100g in Whirlpool and 50g dry hop very blackurrant aroma and taste even SHMBO loved it.

We can’t have anything Genetically Modified in the UK due to the food laws for biosecurity that doesn’t stop the The yanks though.

I have brewed a couple of years back a Nectaron Pale Ale 50g in the mash 25g 60 minutes and 30g 15 minutes used phantasm and WHC hop unlock got a great beer out of that my suspicion was if your mashing around 65 the mash hops should infuse flavour and aroma

I recirculate through the chiller for 45 minutes the recommended contact time after that I pump no rinse through

So I normally heat up some EnzyBrew 10 in my g70 and the recirculate through the counter flow chiller for 45 minutes then I run through with no rinse sanitizer for 15 minutes. Clean both the boiler and CFC in one pass.

Also at 80 degrees you should only be extracting aroma and flavour as it’s the lower end for Isomerisation temp you would expect to extract a few IBUs but not a massive amount.

I use Breww in the brewery but that’s pro stuff Brewfather can get it more right although that tends to disagree with the Grainfather app brewers friend works quite well but I usually fall back to calculating the hops per litre manually you can imagine in a brewery scenario hops are a investment...

I have also found that software only gives a idea of IBUs there is generally a difference

Just checked Charles Faram as I have an account with them looking like 8% for Motueka at the moment and that’s a 2023 crop

I did a Motueka Wheat a couple of years back I found that very bitter included mash hop and boil hops and whirlpool at 80 it wasn’t undrinkable but at the top end of my palate I did that with a specific wheat beer yeast although I can’t remember what it was though I pretty certain the last...

As a historical brewer the British IPA is actually a tasty brew when done in a English Style other that Golden Ales, Special and extra Special bitter I find the problems most people have when cloning West Coast or NEIPA are too many different hops in both the boil, Hopstand, and Dry Hop in any...

I don’t tend to brew clones I freestyle most of the time mainly British styles and the occasional Lager

I tend to find moderation is key I’m a big fan of weaving malt sweeteners with enough bitterness to taste but not overpower One recent Brew was a typical English Bitter 3.5kg Maris 250g Crystal 200g Wheat 200g Flaked Maize 20g Fuggles 60 Minutes 30g Bramling Cross 15 minutes Flameout 50g...

I use enybrew 10 on my g70 and Pressure Fermenters brings them up to newish condition I tend to run it through my g70 and Counter flow chiller every few weeks I get it 10kg a time from Murphy’s.

Well as a predominantly British brewer who brews English malts and hops I am going through a phase of liking New Zealand hops at the moment